Tuesday, January 17, 2012

Lemon-Chicken Bisque

If you're looking for a hot meal to warm you up on a cold winter night, look no further than this tasty Lemon-Chicken Bisque! It feels like comfort food, but because of the vegetables in it, it also feels healthy. It's a little more involved than some of the other recipes I’ve made, but trust me, it's so worth it. And for those of you who don't like soup, this bisque is a nice alternative. Rich and creamy, filled with rice, fresh veggies, shredded chicken, and a touch of lemon. Top it off with a sprinkle of chopped green onions and devour!



(Recipe found @ www.justcookalready.com)

7 cups chicken broth
1 cube chicken bouillon
3/4 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 ½ cups cooked chicken, diced or shredded
2 Tbs butter
2 Tbs flour
3 large eggs
5 Tbs fresh lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish

1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.

2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.

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